Mix the ground beef, the sesame oil, salt, pepper, grated ginger, and garlic together. Set aside.

Mix the chopped cabbage with 1 teaspoon of salt and set aside for 10 minutes. Squeeze out the excess water and add it and the green onion to the beef mixture. Mix the mixture until everything is well incorporated and place in the refrigerator for 1 hour.

Combine all the dipping sauce ingredients together in a small bowl.

Place the flour in a large bowl and add the water. Knead into a smooth dough and set aside for 10 minutes. Roll it into a long snake and cut it into 50 pieces and then roll each piece of dough into a 7.5 centimeter (3-inch) disk, making the outer edge thinner than the center. Dust them liberally with additional flour, and stack them (the flour will help keep them fresh and prevent them from sticking to each other).

To get perfectly circular wrappers, use a biscuit/scone cutter that is 7.5 - 9 centimeters (approximately 3- to 3.5-inches) in diameter, roll out your dough to a slightly larger size, and use the cutter to cut out a perfect circle.

Moisten the edges of the dough with water and place a teaspoonful of the filling in the center of the dough. Fold the circle in half and using the index finger and thumb, bring the sides together to pleat the front of the dumpling while keeping the back of the dumpling smooth. For an excellent tutorial of how to fold the dumplings, go here.

Heat a frying pan on medium heat and add 1 tablespoon of canola or peanut oil. Arrange the dumplings, flat side down in the pan. Don't be afraid to put them close together. Turn the heat to low and fry the dumplings for one minute or until golden brown. Add 1/2 cup of water and cover. Cook for about 6 minutes over medium heat or until the water has evaporated. Flip the potstickers onto a plate and serve with the dipping sauce.